| dc.creator | Kennedy,James A | |
| dc.date | 2008-08-01 | |
| dc.date.accessioned | 2019-05-17T13:11:17Z | |
| dc.date.available | 2019-05-17T13:11:17Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-16202008000200001 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/97870 | |
| dc.description | What consumers taste in wine is the culmination of management practices from the vineyard to the glass. As researchers, in order to have control over the composition of wine at the time of consumption, it is important to understand how production practices affect wine chemistry. Because phenolic compounds are so important to the overall quality of wine, they are the subject of intense investigation throughout the world. This review is a summary of current knowledge and some recent findings that have taken place in this area. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal | |
| dc.relation | 10.4067/S0718-16202008000200001 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Ciencia e investigación agraria v.35 n.2 2008 | |
| dc.subject | Anthocyanins | |
| dc.subject | proanthocyanidins | |
| dc.subject | red wine | |
| dc.subject | tannins | |
| dc.subject | Vitis vinifera | |
| dc.title | Grape and wine phenolics: Observations and recent findings | |
